Directions 8 steps | 455 Minutes
Heat a large sous vide water bath to 132°F. Season the prime rib liberally with kosher salt and freshly ground black pepper.
Place the seasoned prime rib in a vacuum sealer bag. Use a vacuum sealer to remove the air and seal the bag.
Submerge the vacuum-sealed prime rib into the sous vide water bath. Let the cook for 6-8 hours.
When ready, preheat the oven to 500°F and remove the vacuum-sealed bag from the water and extract the prime rib. Reserve the cooking liquid in the bag. Use paper towels to pat the prime rib dry.
Place the prime rib in a roasting pan and roast in the preheated oven until the exterior is seared and well browned, about 10 minutes.
While the prime rib is roasting, prepare the au jus. In a saucepan, combine the butter and minced shallots. Cook until the shallots have softened.
Whisk the cornstarch into the low sodium beef stock and add it to the saucepan along with the reserved cooking liquid. Bring to a boil and reduce to a simmer until the au jus reduces. Skim off any foam. If needed, season to taste.
Let the sous vide prime rib rest for 5-10 minutes before slicing and serving along with the au jus. If serving on a large plate, garnish with sprigs of rosemary and serve alongside roast potatoes. Enjoy!
- Boneless prime rib roast can be used but bone-in prime rib has more flavor.